Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 3 large eggs
- 1 cup whole milk or half-and-half
- 12 oz fettuccine or spaghetti
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- In a non-stick skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and fully cooked, about 7-10 minutes. Remove from skillet.
- In a bowl, whisk together eggs, Parmesan cheese, minced garlic, and milk until smooth. Pour into the same skillet over low heat.
- Add cooked pasta to the skillet with the sauce. Incorporate sautéed chicken while gently tossing everything together. Adjust consistency with reserved pasta water as needed.
- Taste for seasoning before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 525
- Sugar: 5g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 230mg